Nutritional aspects of food proteins in relation to technology
- 3 November 1993
- journal article
- research article
- Published by Taylor & Francis in Food Reviews International
- Vol. 9 (4) , 629-655
- https://doi.org/10.1080/87559129309540981
Abstract
(1993). Nutritional aspects of food proteins in relation to technology. Food Reviews International: Vol. 9, Food Proteins: Recent Developments in Functionality and Processing Effects, pp. 629-655.Keywords
This publication has 30 references indexed in Scilit:
- D‐Amino acids in reconstituted infant formula: A comparison between conventional and microwave heatingJournal of the Science of Food and Agriculture, 1992
- Chemical composition and toxic compounds in rapeseed (Brassica napus, L.) cultivars grown in BrazilJournal of Agricultural and Food Chemistry, 1991
- Evidence for the absence of amino acid isomerization in microwave-heated milk and infant formulasJournal of Agricultural and Food Chemistry, 1991
- Effect of acetylation and succinylation on the physicochemical properties of winged bean (Psophocarpus tetragonolobus) proteinsJournal of Agricultural and Food Chemistry, 1991
- Chemical and nutritional changes in foods during extrusionCritical Reviews in Food Science and Nutrition, 1990
- AMINOACID ISOMERISATION AND MICROWAVE EXPOSUREThe Lancet, 1989
- The proteins of grain amaranthFood Reviews International, 1989
- Glandless cottonseed: A review of the first 25 years of processing and utilization researchJournal of Oil & Fat Industries, 1987
- REMOVAL OF TANNINS AND IMPROVEMENT OF IN VITRO PROTEIN DIGESTIBILITY OF SORGHUM SEEDS BY SOAKING IN ALKALIJournal of Food Science, 1979
- Evaluation of the food use potential of sixteen varieties of cottonseedJournal of Oil & Fat Industries, 1977